Soup Kitchen Coordinator/Cook

Responsibilities

• Follow proper hand washing, PPE, and food handling policies at all times.
• Orientation, supervision, training, scheduling and delegation of assignments to volunteers.
• Maintain sanitary conditions in accordance with State of NY Public Health regulations.
• Manage kitchen staff and coordinate food orders.
• Supervise food prep and cooking.
• Check food plating and temperature.
• Establish portion sizes.
• Obtain and maintain appropriate city and state food licenses.
• Maintain kitchen appliances and ensure safe operation of same.
• Order food supplies and kitchen equipment, as needed.
• Train kitchen staff on prep work and food plating techniques.
• Store food products in compliance with safety practices (e.g. in refrigerators).
• Maintain sanitation and safety standards in the kitchen area.
• Sort all donated food, checking for and discarding outdated/damaged items.

Qualifications

• Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef.
• Hands-on experience with planning menus and ordering ingredients.
• Knowledge of a wide range of recipes.
• Comfortable working directly with clients and large crowds.
• Professional and able to keep confidentiality.
• Able to manage a team in a fast-paced work environment.
• Able to understand food handler’s hygiene and practice good hygiene.
• Able to learn new tasks and follow instruction.
• Able to work independently as well as with a team effectively.
• Able to stand for long periods of time.
• Able to lift up to 50 lbs.
• Familiarity with kitchen sanitation and safety regulations.
• Excellent organizational skills and conflict management abilities.
• Certification from a culinary school or degree in Restaurant Management is a plus.